Get the Scoop on the Healthiest Plant-Based Ice Creams

Learn how to choose the healthiest plant-based, vegan, dairy-free ice creams with this go-to, expert guide with nutritional comparison of popular frozen desserts.

Who remembers when the only dairy-free ice cream options were either tiny cups of dry, icy crystals, or expensive, non-creamy sorbets? Today, thankfully, there are countless substitutes for plant-based frozen desserts that, in many cases, are just as good as the dairy-based ice creams found on shelves. These range from products based on coconut, cashew, almond, soy, oat, to even pistachio or chickpea-based options! There is truly a plant-based, vegan, dairy-free ice cream alternative for everyone these days! Even ice cream shops often carry a few varieties of dairy-free ice cream alternatives.

However, as with any ice cream, it’s important to keep the nutritional facts in mind. So, how do you hunt for the heathiest plant-based ice cream? Start with the ingredient list! For example, some pints might contain high levels of tropical oils (palm or coconut) that can increase saturated fat levels, which is linked with higher blood cholesterol levels and heart disease risk. Another thing to watch out for is high added sugar content—often dairy-free ice creams contain just as much sugar as regular, dairy-based ice creams. Some, however, only rely on the natural sweetness of fruit!

Certain dairy-free alternatives, such as Halo Top, boast a higher protein content than others, but make sure to look at the serving size. Often, they only have one or two grams more than other offerings. Overall, the best advice is just to keep an eye on those labels, looking at ingredients and the nutrition facts. In addition, it’s wise to dish up a serving of ice cream into a bowl (typically ½-cup is a serving), rather than grabbing the tub—the next thing you know the whole thing could be gone! Meaning that you might have had up to 4 servings at a single setting in a pint container.

Note: g=gram, mg=milligram, sat fat=saturated fat, carb=carbohydrates,

Written by Kathryn Atkinson, with Sharon Palmer, MSFS, RDN

For other healthy, plant-based eating tips, check out the following blogs:

6 Tips for Boosting Protein on a Plant-Based Diet
Top 15 Tips for Powering Up on Vegetables
Top 5 Tips for Greening Your Plate

Image: Matcha Tea Nice Cream from California Vegan by Sharon Palmer, MSFS, RDN